The application of differential scanning calorimetry DSC to assess thermodynamic properties of bee honey and substances used in its adulteration

Summary.

Honey is a popular product made by bees and at the same time, being relatively expensive, it is constantly being adulterated. The aim of the study was to conduct pilot-scale testing on the applicability of differential scanning calorimetry DSC in the assessment of authenticity of bee honeys. This method consists in the measurement of thermal energy absorbed or released by the material, as a result of the change it is undergoing. The study investigated the phenomenon of glass transition, occurring in honey and substances used to adulterate it: artificial honey and sucrose solution. Such parameters as the temperatures of glass transition Tg (Tgon, Tgmid, Tgoff) and changes in heat capacity coefficient (ΔCp) were analysed. As a result of these analyses it was found that the temperature of glass transition decreases with an increasing amount of added sucrose solution. Moreover, different values of coefficient ΔCp were recorded. For natural and artificial honeys it was observed that mixing of both samples causes an increase in the temperature of glass transition and a reduction of melting point. Further, detailed studies are required
to verify whether the analysed phenomenon of glass transition may be used to assess honey adulteration.